- Seasonal vegetable crudité with various dippings
hummus, caviar d’aubergine (baba ghanoush), guacamole
- Skewer:
Caprese (cherry tomato, bocconchini mozzarella and fresh pesto)
Chicken satay with peanut sauce
Marinated shrimps with tartar sauce
- Bouchée:
Traditional Gougères with comté cheese
Mini-Quiche: Lorraine (bacon) or salmon or vegetable
- Canapé:
Bite-sized toast with salmon ‘rillettes’
Guacamole with a hint of coriander and marinated salmon
Dried ” magret” of duck with onion chutney
Salmon mini eclairs
Mini crab cakes with tartar sauce
- Verrine (presentation in a small glass) :
Shrimp and grapefruit salad with lime and fresh herb
Tomatoes tartar with feta cheese flakes and fresh herbs
Salmon tartar with seaweed salad and sesame oil
Green asparagus “velouté”, with truffle oil and parmesan
- Cheese selection:
Choice of french cheese from Formaggio Kitchen
Bread & nuts
- Desserts:
- Mignardises:
Mini éclairs (vanilla, coffee, chocolate)
Lemon, chocolate or raspberry fruit “tartelettes”
Mini chocolate “moelleux”
French Madeleines
- Verrines:
Chocolate mousse with mango emulsion
Raspberries or coffee Tiramisu
Fruits salad with a red “coulis” chantilly
Bourbon vanilla “Crèmes Brûlées”
Amuse Bouche 